Serve this frittata with a little olive tapenade and a simple salad of cucumber and tomatoes drizzled with olive oil and seasoned with dried oregano, salt and pepper.
By Stefano Faita
handful fresh parsley, chopped
salt and freshly ground pepper, to taste
1/2 cup Parmesan, grated
1/3 cup olive oil
1 small onion, finely chopped
1/2 orange pepper, diced
1 small zucchini, cut in small cubes
1 cup cremini mushrooms, sliced
2 cups baby spinach
Stefano Faita credits his mother with teaching him everything he knows about cooking. As a young boy, he would sit on the counter and watch his mom, a well-known food personality in Québec, prepare traditional Italian family favourites. In his new CBC television series, In the Kitchen with Stefano Faita, Stefano shares some of those rustic recipes and encourages viewers to get "in the kitchen" to enjoy food with friends and family.
Catch In the Kitchen with Stefano Faita weekdays at 3:30 p.m. on CBC.